KC’s Split Pea Soup

 

1+lb ham steak w/ bone, diced and bone reserved (read the ingredients of the ham to confirm it is gluten-free)
2 pounds dried green split peas

6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil

Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.